＜Ingredients＞ ５ Servings
Udo (うど / Udo) (Whole) 180g
(Udo is sometimes referred to as “mountain asparagus” [Aralia cordata])
Vinegar water (酢水 / Sumizu) 1tsp of vinegar in 500ml of water
Carrot (にんじん / Ninjin) 50g
Sesame oil (ごま油 / Goma-abura) 1tbsp
Soy sauce (醤油 / Shōyu) 2tsp
Sugar (砂糖 / Satōh) 2tsp
White sesame seeds (白胡麻 / Shiro goma) 1tsp
【How to Make】
① Cut the udo into 5cm lengths. Skin each piece and then julienne both the skinned lengths of udo and the skin. Place everything in vinegar water for about 5 minutes. This will remove bitterness. Next, rinse the udo lengths and skins, and drain them in a colander. Skin the carrot and cut it into matchstick-size pieces.
② Pour the sesame oil into a frying pan and turn on the heat. Fry the udo and carrots. Once they soften, add the sugar and soy sauce, and mix. Continue frying until most of the water has evaporated.
③ Transfer to a bowl and garnish with white sesame seeds.
Recipe Developed by: Machiko Tateno